Pesto Lasagna – a delicious recipe with lasagna noodles, pesto, milk, flour, butter, grated cheese. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Preheat oven to 325.
2
Boil lasagna noodles according to the package. Drain, rinse and cool separated or they will stick together.
3
Melt butter on low heat and add flour and cook 2-3 minutes. Add half and half or milk and whisk until thickened. Add Pesto and whisk till incorporated. Remove from heat and add parmesean cheese.
4
In lasagna pan, spread a thin layer of the sauce. Cover with three noodles. Using a small spoon, spread a thin layer of sauce
5
on each noodle, sprinkle monterrey jack and mozz. If using chicken, spread a layer of chicken. Repeat with remaining noodles, leaving a little sauce to cover the top and a sprinkle of the cheeses.
6
Cover tightly with foil and bake for 30 min or so, till sides are bubbling. let sit for l0 minutes before cutting. Love, Mom
1773
kcal
Calories
61
g
Fat
239
g
Carbs
66
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 12 lasagna noodles, l container pesto, 2 cups half and half or milk, 4 tbsps. flour, and more.
Yes, Pesto Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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